Certificate II in Hospitality (Asian Cookery)
This qualification provides the skills and knowledge for an individual to be competent in a range of Asian kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where Asian food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.
The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
Individuals with this qualification are able to perform roles such as:
producing appetisers, snacks, salads, soups, sauces, rice and noodles for Asian cuisines
preparing a Japanese simmered, grilled, deep-fried and steamed dishes
preparing Japanese one pot cookery.
Possible job titles include:
short order cook
There are no prerequisites for entry to this qualification.